BAYSIDE GRILLE
99530 OVERSEAS HWY, Key Largo FL 33037 · (941)451-3380
Last inspected Apr 30, 2026 · 8 visits since July 2023
FEB 24
DEC 24
MAR 25
DEC 25
APR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit by hand wash sink. Also observed dust accumulated on ac vents at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior.
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spray bottle at dry storage area, operator removed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops (45F - Cold Holding); raw shrimp (46F - Cold Holding); raw tuna (46F - Cold Holding); raw mahi (46F - Cold Holding) mussels (45F - Cold Holding); cooked chicken (46F - Cold Holding) in reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags for rapid cooling. Also observed raw tuna (46F - Cold Holding); cooked pork (49F - Cold Holding); marinated raw fish (45F - Cold Holding)on cart at walk in cooler, as per operator less than 3 hours. Operator moved to freezer for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes prepared onsite and held more than 24 hours not date marked in standing unit at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed inside raw scallops container at cook line, operator removed during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at cook line. Employee removed.
Food stored on floor. Observed cooking oil container stored on floor at cook line, operator removed during inspection.
In-use ice scoop stored on soiled surface between uses. Observed soiled interior of ice scoop holder. Operator moved to dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit by hand wash sink. Also observed dust accumulated on ac vents at walk in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at kitchen area, operator removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior.
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection.
Dec 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cooked chicken breast inside reach in cooler at cook line. Operator stored properly during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked brisket (54F - Cold Holding) in reach in cooler at cook line, as per operator over 4 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket (54F - Cold Holding) in reach in cooler at cook line, as per operator over 4 hours. Operator discarded during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (126F - Hot Holding) on steam table at cook line, as per overlies than 2 hours. Operator proceeded to reheat food during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bean salad and cooked chicken as per operator over 24 hours, not dated inside standing reach in cooler across hand wash sink in kitchen area. Operator dated during inspection.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed operator measuring quaternary solution with chlorine test strips. Coached operator.
Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Operator removed towel during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on 2 units at cook line.
Standing water in bottom of reach-in-cooler. Observed in unit across grill at cook line.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked yellow rice dated on 03/23 on standing unit at kitchen area. Operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked yellow rice dated on 03/23 on standing unit at kitchen area. Operator discarded during inspection.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe cooked ribs not marked with the thawed date on standing unit at cook line, as per operator cooked ribs was removed from reach in freezer one day ago. Operator dated properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pasta not date marked on drawers at cook line, as per operator over 24 hours, operator dated during inspection.
Bowl or other container with no handle used to dispense food. Observe on grits container at cook line, employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at cook line, also observe on standing unit at kitchen area.
Single-service articles not stored inverted or protected from contamination. Observe plates not inverted at expo station.
Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line.
Working containers of food removed from original container not identified by common name. Observe grits container not identified at cook line.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in drawers at cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering fish ceviche not identified as a raw dish.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area.
No soap provided at handwash sink. Observed at bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on packages in reach in cooler at cook line. Operator cut packages during inspection.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
Food stored on floor. Observed a cooking oil container stored on floor at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed croutons and granola containers not identified with common name at cook line.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw seafood stored above cooked ribs inside reach in cooler at cook line, Chef stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (54F - Cold Holding); steak (54F - Cold Holding) on drawers under grill, as per Chef approximately 2 hours, Chef moved food to reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Handwash sink used for purposes other than handwashing. Observed employee washing plastic container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler at cook line, as per Chef from previous day.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop container.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across oven at cook line.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority8 Intermediate10 Basic
Show 18 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Handwash sink used for purposes other than handwashing. Observed employee throwing dirty water at the kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per Chef from 2 days ago. Chef dated during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Observed in cooked bacon container, employee removed during inspection.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses and phone stored over food, employees removed during inspection.
Food stored on floor. Observed cooking oil containers stored on floor in dry storage area. Employee rearranged properly during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area, employee removed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units in kitchen area.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at bar on second floor, employee discarded and replaced with a new solution.
Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Employee rearranged properly during inspection.
Working containers of food removed from original container not identified by common name. Observed bacon container not identified, Chef labeled during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.